Citrus Coconut Milk Cake

I went over to a Christmas gathering last month at my friend James' house. He had a boat load of kumquats from Jeff's grandpa's backyard. So I basically went home with my own little boat load of kumquats. As a courtesy I basically had to turn these kumquats into something to bring back to James for gifting me with so many kumquats.
I basically took a coconut milk recipe I had always enjoyed and citrus-sided it. I added a lot of lemon and orange elements to the cake as well. For some reason beyond me lemon and orange makes kumquats taste more like kumquat in baked goods.

Fold in shredded coconut. Pour batter into Bundt pan and bake on center rack for 35-45 minutes, or until a toothpick comes out just barely clean. (You want a few crumbs to collect to the toothpick for it to be at a perfect amount of doneness.)

Cool on wire wrack for 1 hour before turning cake out onto a cake dish or platter.

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FOR GLAZE: Combine lemon and orange juice. Whisk in confectioner's sugar, followed by the vanilla extract and coconut milk.

If the glaze is too thick, add coconut milk 1/2 a tablespoon at a time. If too thin, add confectioner's sugar 1/2 a tablespoon at a time until it is a good thickness.

The glaze should be about the consistency of table syrup.

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FOR GARNISH: Once cake has cooled, drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.